What's new...

Well, it's been a while.

Really, over a year. I have no excuses, other than this losing its novelty a bit. However, I want to remember my time with Baby Forrest in the same way I remember my time home with Dexter so I think I need to update now and again. No promises as to frequency though. Forrest was one month on January 21st. We visited the doc today. He's 9lbs, 9oz and 21& 3/4 inches. Both measurements are on the 50% mark of the growth chart. We're slowly settling into routines. He likes to be held. He likes being bounced in his Bouncy Chair. He is starting to like being "worn" in the sling. We're getting the hang of this cloth diaper thing, and the sun is peeking through the clouds. So, all in all, a good day.

Funny things Dex says right now that I hope I remember later...

togetter
glubs (gloves)
I want you to lay for me. (Prepositions are tricky...he means lay with me.)
When Dex takes a drink of something tasty he licks his lips, shakes his head and says in his hammiest voice: "Yum Yum! I liiiike it!"
Buzz Liker
Stoy Tory
Finity and beyond
Smoobie (smoothie)
Moobie (movie)
Ha ga doctor (helicoptor)
Alligator (elevator/ escalator)
Puffing Train (any train that runs on a battery)
"Mommy, Daddy, I have to tell you a question: First the witchy witch frows the thing down and it turns into smoke-fire. Then Dorphee frows the bucket on her and then the witchy witch meltses."

This must be what I look like while I type...

Here I am having fun with the computers webcam. Happy New Year! I think 2010 is going to be a good year. I am not making specific resolutions this year. Instead I am trying to stick with two "main ideas" and let them guide me.

1. Work has really sucked lately; so all that energy, creativity and enthusiasm that usually goes into my job is now going into taking care of myself. Hopefully my hair will look nice the next time you see me.

2. Act the way you want to feel. I want to feel happy and positive. I will try not to get too bogged down in nonsense and gossip.

That's it. Not too deep, but hopefully achievable. Otherwise...in a nutshell...things are good. My son is hilarious but prone to annoying whining/ crying fits. Joel is great. I am always amazed at what a good dad he is. I am lucky to have wonderful friends and family. Work will figure itself out one way or another. This year I am giving myself permission to slow down!

Oh yeah, I have a blog.

A friend told me that she was sick of looking at my scrambled eggs. So, here you go. What's new with you? I am sure you heard about the "Dreaded Poison Ivy from Danger Island". Horrendous. Here's what else is new: work is pretty brutal. Dexter's super cute. Joel plays the Saxophone and Keys and looks good with a new hair cut. My living room floor is covered in train tracks. I like to make out with my Kindle 2. (It's an electronic READING device. Get your mind out of the gutter.) I like to read about my friends' running adventures on their Facebook status updates. Does this count as exercise? OK, I'm tired now. Have a good evening.

Recipe Attempt two: Are you sensing a theme?

I have now made the "Best Scrambled Eggs" recipe from HTCE several times. The basic theory is...cook at a low temperature, break up into small curds, be patient! The first time I made them Joel was a bit skeptical. The quote: "When I saw them on the plate I thought they were underdone, and I thought I usually liked them in bigger pieces, but I would eat this everyday if you made it for me." Much more positive feedback then with the Quiche, so thumbs up to this one. Here are some pics from our Sunny, Sunday Scramble. I've included the recipe at the bottom.


2 to 4 TBLSPNS butter
5 eggs
Salt and pepper to taste
1 tspn fresh tarragon (I used dill because that's what I had in the garden)
2 TBLSPNS cream

Place medium skillet over high heat for a minute. Add the butter and swirl it around in the pan. After the butter melts, but before it foams turn the heat to low.
Beat the eggs with the remaining ingredients and pour into the skillet. Cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more.

Recipe Attempt 1: Basic Quiche

When we were little my mom used to make Quiche Lorraine a lot. I was a very picky eater, but this was one of my faves. My mom used to work for Magic Chef in the early 80's so we had a microwave pretty early on. Her job involved creating microwave recipes and demonstrating them for people at department stores. I think we were guinea pigs, but I liked this particular Magic Chef recipe so no complaints here. (Though I am still skeptical of her claims of doing a whole Thanksgiving dinner in the microwave. C'mon mom, that's just disrespectful to the pilgrims.)

OK in How to Cook Everything (HTCE) Mark Bittman suggests you make a Quiche pie crust from scratch. That would probably taste better, but I am dipping my toes in right now, so I bought a Marie Callender ready made pie crust. I did follow MB's directions to poke several holes in it with a fork, cover it with tin foil and put some beans on the tin foil to weight it down. I followed his advice to use Gruyere, 2 cups cream, and 6 eggs, but then I added bacon because who doesn't luurrrve bacon? (Jen, but I think everyone else does). I also added some chives from my garden. So following the recipe in spirit anyway.

Final results? I liked it a lot. I made two and gave one to the neighbors who have a new baby. They seemed to like it. Joel didn't have seconds, which doesn't bode well for his enjoyment, but for a nice, easy, but not healthy recipe this one was pretty good. Plus it provided a trip down memory lane. I'll give it a B.